Haddock fillet with leek and spinach stuffing recipe

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serves: 4
Cost: not
Prep: 15 min
Cooking: 20 min
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  • This dish features traditional ingredients served in a simple but colourful way. Haddock fillets are rolled around a creamy filling combining leeks, spinach and tangy, lemony goat’s cheese which complements to fish to perfection.


    • 4 haddock fillets, skinned
    • 25g/1oz butter
    • Lemon
    • Filling
    • 25g/1oz butter
    • 3 leeks, trimmed, washed and shredded
    • 200g/7oz baby spinach leaves
    • 75g/3oz goat';s cheese
    • 75g/3oz fresh white breadcrumbs
    • 1/2tsp freshly grated nutmeg
    • Sea salt and ground black pepper


    • Preheat oven to 200°C/400°F/gas 6. To prepare the filling, sweat shredded leeks in the butter for 2-3 mins to soften.

    • Add the spinach leaves and cook briefly until just wilted. Place ingredients into a colander and squash out juices using a potato masher.

    • Combine leek and spinach mix with remaining filling ingredients.

    • Lay haddock fillets flat on a chopping board. Spread with the filling and roll up. Rest in a shallow ovenproof dish lined with baking parchment. Dot with butter and lemon juice.

    • Cover with wetted baking parchment and cook for 20 -25 mins until the fish is just cooked.

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